Directions
Slice blackstrap into medallions about 1 inch thick. Place in a plastic bag with enough almond flour to coat, plus desired seasonings. Shake to coat well. Heat oil in a skillet, place medallions in skillet. Then leave them alone until you see the blood start to rise to the top of the meat - about 3 minutes (gross I know, that's why the Mr. cooks this meal). Flip and cook an additional couple of minutes. Really just a couple, like 2 or 3, you do not want to overlook!

Wednesday, November 30, 2011

This dish came about through that oft-occurring state of "I need to go to the grocery store"-ness. So once again I scrambled trough the cupboards and found a fast, warm and filling lunch to whip up on a snap!

Process:
Microwave yam until a fork slides in easily. Cut it in half and spread cut side up on your plate. Mash it a little with some butter. Drain the can of Tina and spoon into mashed yam. Top with capers to taste, for that salty kick to jam with the sweetness of the yam.

Tuesday, November 22, 2011

This year for thanksgiving we are hosting both sides of our family at our house...9 people total. I love hosting at our place so we don't have to split our time between two families (and I have a bit more control over what we eat).

Now, I will admit there will be non-paleo food on our table to appease everyone's Thanksgiving traditions, but my plan is to stick to the paleo options as much as possible (though wine will be a necessary indulgence!)

We'll also be tempted by:
Ham - a decent option but will be glazed with sugar I'm sureHomemade breadMashed potatoes
Gravy (corn starch thickener)
Traditional pumpkin pie with cool whip
And the hardest part for me, my moms traditional stuffing.